When we were kids if we wanted a sweet treat we had to bake it. If you wanted cookies, cake or pie it was up to you to make it. By the time I was 12 or 13 I had several Betty Crocker recipes committed to memory. We VERY rarely used cake or brownie mixes. My mother would bake our bread every Saturday morning. She would make 5-7 loaves to last the week. I just wanted cheap white processed bread when I was little but now I would love to have all that bread back.
I am teaching my kids to cook and bake but sometimes we take shortcuts using mixes as a base for cakes or brownies. I had a few cake mixes in the pantry and we really wanted something for breakfast so I had my daughter make this bundt cake.
Verdict:
This was a simple cake to make. Tip: Make sure you spray the bundt pan really well or grease and flour it very well. What you really can’t see in the above picture is that that is half the cake. When my daughter went to take the cake from the pan she forgot to run the knife around the center of the bundt pan so the cake came out in 4 pieces. Didn’t hurt the taste a bit but the presentation was not pleasing to my daughter so I told her I would only photograph the cake from the side. But, just so you know mistakes happen and things always don’t go as we plan!
To me the frosting was too much but the kids really wanted the extra frosting. You could also use a dusting of powdered sugar or you could even half the recipe for frosting and make it more of a drizzle than frosting and add some toasted pecans to the top of the frosting for more crunch.
This was a fun and yummy back to school breakfast.
Cake Mix Cinnamon Bundt Cake with Cream Cheese Frosting
Ingredients:
- 1 box yellow cake mix
- 2 tablespoons brown sugar (I prefer dark but light is fine)
- 2 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 1/4 cup pecans, finely chopped
- 1 cup sour cream
- 1/3 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 1/2 cup cream cheese
- 2 cups powdered sugar, more if needed
- 1 teaspoon vanilla
- 1-2 tablespoons milk
Directions:
- Preheat oven to 350 degrees. Grease a large bundt pan, very well.
- In a small bowl mix brown sugar, cinnamon, nutmeg and pecans until well combined.
- In a large bowl beat together cake mix, sour cream, eggs, and vanilla until smooth.
- Pour 1/3 of batter into bundt pan. Sprinkle with 1/2 of mixture. Pour another 1/3 of batter into pan and sprinkle with remaining 1/2 of mixure. Finally pour the remaining batter into pan and spread to cover entire top of bundt.
- Bake for 50 minutes until cake is completely cooked through.
- Allow cake to rest for 15 minutes before running a knife around the inside and outside ring of the bundt pan to loosen. Flip onto a plate to finish cooling.
- Frost with cream cheese frosting, if desired, after cake is completely cooled.
What's for Dinner Moms? 
MMMMMM……Cake for breakfast….YES 🙂
LikeLiked by 2 people
Thank you! My kids were very happy!
LikeLiked by 1 person
Fabulous! 🙂 thanks for sharing xx
LikeLiked by 1 person
Thank you!
LikeLiked by 1 person
Looks so good!
LikeLiked by 1 person
Thank you so very much!
LikeLiked by 1 person
Fabulous… Kids must a great time
LikeLiked by 1 person
I don’t know if they were so happy about the back to school piece but they loved the cake! Thanks for stopping by!
LikeLiked by 1 person
What a fun treat for breakfast!
LikeLiked by 1 person
Thank you so much!
LikeLiked by 1 person
That is allot of fresh bread, how special! Thanks for sharing the memories and the recipe!
LikeLiked by 1 person
Thank you!!
LikeLiked by 1 person
Archived this. I bought a book of recipes using boxed foods ( like cake mixes) and other ingredients to improve the taste. It’s been very helpful…. and awesome too.
LikeLiked by 1 person
Nice. Anything that works to make it easier and better tasting for you too!
LikeLike
Yummy!!!
LikeLiked by 1 person
Looks yummy!! Thanks for sharing!
LikeLiked by 1 person
Thank you!
LikeLike